Nagaland University conducts hands-on training on smokeless drying to promote food processing and entrepreneurship
DIMAPUR — The STINER TFC Nagaland Centre, Nagaland University, SAS, Medziphema Campus, organised a one-day hands-on training programme on smokeless drying of Naga king chilli, ginger and carrot on November 6, aimed at promoting food processing, value addition and entrepreneurship through locally available agricultural resources.
The programme was organised under the initiative of Prof. Akali Sema, Project In-charge, STINER TFC Nagaland Centre, an update stated.
The technical session familiarised participants with various smokeless drying methods and techniques suitable for agricultural and horticultural produce.
Participants also received practical training through demonstrations on drying Naga king chilli, ginger and carrot, providing them with hands-on experience in food preservation and value addition.
A session on marketing strategies for dried products was conducted by Monkhalo Sebu Rengma, chairman of the Rise and Lead Foundation.
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He highlighted the importance of effective marketing, product positioning and exploring potential markets to ensure the commercial viability of processed agricultural products.
The programme commenced with a formal session chaired by Prof. Akali Sema, who highlighted the journey, objectives and initiatives of STINER, particularly its efforts to promote technology-based livelihood opportunities and entrepreneurship in the region, an update stated.
Dr. Antony Richa, Deputy Registrar, Nagaland University, SAS, Medziphema, who attended as the special guest, encouraged participants to explore entrepreneurship and self-employment opportunities instead of limiting their aspirations to conventional white-collar jobs.
Emphasising the importance of agriculture in economic development, he said farmers form the backbone of the economies of many advanced nations and urged participants to recognise the potential of the sector and take up agricultural ventures.
This was followed by a brief address by Prof. KK Jha, a member of the monitoring committee.
The programme aimed to equip participants with practical skills and knowledge in food processing, preservation and value addition while encouraging entrepreneurship and better utilisation of locally available agricultural resources.
The initiative is expected to contribute to livelihood generation and strengthen agribusiness prospects in Nagaland.